Venison with Blueberry Sauce


Venison is a lovely autumnal treat- a tad expensive, but delicious when you want to spoil someone you love- like yourself!

Try it with this easy seasonal fig sauce for added richness

Let's get started!

Trim the venison and cut into rounds equalling 125 g approximately per person. Bring to room temp and season with salt n pepper..

Wash the figs, put in a food processor with cream and stock and whizz. While that is happening put wine and onion in a pot and bring up the heat to a boil and then add the pulpy fig and cream to it, simmering for 10 minutes. Voila Sauce! 


  • 125g venison per person
  • 4 figs washed but with skin on
  • 125ml chicken stock
  • 125ml double cream
  • 1/4 chopped red onion
  • 125ml sweet white wine